Highlands 41, Cabernet Sauvignon, Paso Robles, California

JAMÓN SERRANO

Cerignola olives marinated in garlic rosemary olive oil

Olives

Preheat your oven to 400°F (200°C). Cut the tops off the garlic bulbs to expose the cloves. Drizzle with olive oil and wrap in foil. Roast in the oven for 30-40 minutes until soft and caramelized.

Prepare the Garlic

Take the ribeye steak out of the refrigerator and let it come to room temperature for about 30 minutes. Season generously with kosher salt and black pepper on both sides.

Prepare the Ribeye

Heat a cast-iron skillet over high heat. Add the olive oil and let it heat until it's shimmering. Place the ribeye steak in the skillet and sear for about 4-5 minutes on each side for medium-rare, or adjust the time based on your desired doneness.

Cook the Ribeye

In the last minute of cooking, add the bone marrow to the skillet to warm it up. Remove the steak and marrow from the skillet and let the steak rest for 5-10 minutes.

Finish with Bone Marrow

Slice the ribeye and serve it with the roasted garlic and warm bone marrow. Squeeze the garlic out of its skin and spread it on the steak for added flavor.

Serve

Bone-in ribeye steak

Bone marrow

Garlic bulbs

Kosher salt

Freshly ground black pepper

Olive oil

MacLeod’s Leap dry aged bone-in ribeye, bone marrow, roasted garlic

Indulge in our exquisite Lingua di Vitello, a tender veal tongue delicately paired with briny caper leaves, creating a perfect balance of flavors. This dish is enhanced by a rich tuna tonnato sauce that adds a creamy, savory depth, while the crunchy pangrattato provides a delightful texture. A culinary masterpiece that invites you to savor each bite.

Lingua di vitello, caper leaves, tuna tonnato, pangrattato

Indulge in our creamy heirloom polenta, perfectly cooked to a velvety texture and enriched with earthy mushrooms. Topped with a generous shaving of aged pecorino romano, this dish combines rustic charm with gourmet flair, creating a delightful harmony of flavors that will transport your taste buds to the Italian countryside.

Heirloom polenta, mushrooms, pecorino romano

Indulge in our Chef's exquisite selection of three artisanal salumi and three aged formaggi, each crafted to perfection. Accompanied by crispy grissini and vibrant marinated vegetables, this platter offers a delightful balance of flavors and textures, perfect for sharing or savoring on your own. Experience the essence of Italy in every bite!

Chef’s selection of 3 salumi & 3 formaggi, grissini, marinated vegetables

Malfy Rosa Gin, Jigger Society Esule Vermouth di Torino, Aperol, Medici Ermete Lambrusco & Grapefruit

Lambrusco

Indulge in our savory meatballs, expertly crafted and simmered in a rich, zesty tomato sauce. Each bite is elevated by the sweetness of plump currants and the delightful crunch of toasted pine nuts, creating a perfect harmony of flavors. Finished with a generous sprinkle of aged Grana Padano, this dish offers a comforting yet refined experience that will leave you craving more.

Meatballs, tomato, currants, pine nuts, grana padano

MacLeod’s Leap tenderloin, caper vinaigrette, onion butter, potatoes

Make MacLeod’s Leap Dry Aged Bone-in Ribeye, Bone Marrow, Roasted Garlic Recipe in just 1h 10m. 6 oz

Macleod’s Leap Dry Aged Bone-in Ribeye, Bone Marrow, Roasted Garlic Recipe

Ingredients

Meat

Vegetables

Seasoning

Method

Preparation

Prepare the Garlic

Prepare the Ribeye

Cooking

Cook the Ribeye

Finish with Bone Marrow

Serving

Serve

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